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Harvest 2014: Week 1 – WITH GRAPES!!!

Welcome to the first installment of my annual weekly harvest update!  I have been doing this portion of my blog since 2010.  Week 1 is always the first week in August regardless of fruit or not.  I originally picked the first week in August because I thought it would be the earliest any fruit would come in.  This year due to the super early harvest we are having, that thought proved to be correct.  This year Week 1 also coincides with seeing our first grapes at the winery.  We are picking Sauvignon Blanc on Wednesday.  This is the earliest non-sparkling harvest that I have experienced in my 8 years in California.  Heck, it’s the earliest non-sparkling harvest that I’ve ever experienced in any region I’ve worked in.  I suppose that is what the warmest vintage in over 15 years will do for you.

Last year we received grapes on Week 2. In 2011, we were still going through veraison and didn’t get moving until Week 5, just to give you an idea of the wide swings from those extreme vintages.  Hopefully I don’t need to adjust my calendar to include a Week “0″.

The weather this summer has been hot and relatively humid for this area.  Powdery Mildew has been rampant and growers have had to really watch their spray programs.  We’ve had multiple days over the 100 degree mark and what seems to me warmer nights for the area (upper 50s and low 60s at night although I have no actual evidence to support the claim that the nights are warmer than usual).

My prediction from earlier in the season, just after flowering, seems to have been spot on.  The ripeness within the clusters are all over the place.  Cluster sampling for harvest Brix will be a must this year.  Veraison was nice and even in 2013 and very rapid which led to a very even harvest.  This year Veraison has taken almost a month and in some clusters there are still green berries with berry samples approaching 20 Brix!  Not fun. I had thought that we would be able to counter act the further behind fruit during the green drop however since it seems to be a berry by berry issue that will only be helped by harvest timing.  Understanding what the average sugar, acid, and flavor profile of a particular block is will be key to making the best wine this year.  Best case scenario and one that I am excited about in the Pinot Noir is that this variability of ripeness will allow for lots of complexity in the final wines.  The less ripe fruit will provide acid and backbone while the more ripe fruit will add body and fruit.  Picking when the average of the two are ripe may result in some amazing wines with fresh acid but ripe fruit profiles.  Picking too early will result in green tannins with harsh acids and picking too late may result in prune raisin characters.

Then there are the vineyards which may need to be picked twice like the one below.


Half of the vine is through veraison and is moving towards harvest.  The other half of the same vine with a younger trunk is not even thinking about veraison or harvest!  This will have to be harvested in two passes.  Pinot is just too delicate to try to average fruit this spread out.

Meanwhile, there is this little issue of water.  Well, ok, it is a really big issue.  Most of our growers are still ok but I know of growers who are not.  All you have to do is drive around the valley and check out the irrigation ponds to know that if we don’t get rain this winter, we are in serious trouble.  Funny enough, our dry farmed blocks of To Kalon look fine.  They aren’t even stressed.  Granted the yields are much lower than our irrigated blocks (1-2 tons/acre as opposed to 4 tons per acre) but should we be looking at returning the valley to dry farming to protect our water resources?  Granted, not every vineyard can be dry farmed and not every rootstock does well with dry farming, however I think we should really take a second look at it.

Update 8/6/14:  Our first grapes arrived today despite some scattered showers yesterday.

Vintage 2014: Veraison

While we enjoyed a much needed vacation something was happening here in Napa. The very start of Veraison came about while we were gone. We also had some fire issues in the Northeastern part of the county so I’m hoping we don’t see any smoke taint in the reds this year like we did in Sonoma in 2008. This picture was taken the day we came back on July 3rd and is the table grape in my back yard a full 2.5 weeks early!


I knew I needed to get out and see what was happening in the vineyards and sure enough, I saw the flowing picture walking into the winery last Monday.



That is Cabernet Sauvignon at To Kalon. Granted that these are young vines planted in in 2011 so they are ahead of the average vine this year, but the general progression is moving very rapidly. Pinot Noir in Carneros is moving right along as well with
some blocks well through 50% Veraison. Right now it looks like mid August for the start of harvest. It’s coming on fast!

Unfulfilled Post Ideas from the Past Three Weeks!

Normally I don’t write many posts due to having no inspired thing to write about. The past few weeks I have had a TON of ideas but no time to write. Instead, I have decided to put some of them down to a single post and if anyone is very interested in one of them I’ll fill that thought out.

1) Harvest Update- we are about 10-18 days away from bloom! This is incredibly early and the weather over the next three weeks will go very far towards setting the tone of this harvest. Minimal frost to date as well for such a early harvest so things are going well so far.

2) Why is it not possible to find a family friendly restaurant with good food? Do foodie parents of young children not need good food outside of Napa? Maybe that makes me a snob but a recent weekend vacation to Monterrey, CA really opened my eyes to how spoiled we are here. Our favorite (pre-child) restaurant which shall remain nameless for this post had a sign posted outside. “No strollers, no small children!” Really? I’m tempted to never go back even after my son is grown just because we felt so discriminated against. We settled for a very kid friendly restaurant that used too much salt and baked fish in white wine sauce included a carton of cream and a stick (at least) of butter completely negating my healthy choice of the fish in the first place. The second night we were directed by the hotel concierge to another restaurant where the serving of lasagna I ordered could have easily fed a small village. Can some chef with kids do something about this travesty???

3) Almost 6 weeks to go until my MW exam. I’m busily tweaking my answer style, doing timed tastings and re writing answers from previous exams. I look back over the past 4 exams I’ve sat and I can almost tell where I went wrong on some of the wines. I remember how they tasted to me and my thought process. I can’t believe I went Germany instead of Alsace on a set of three wines, two of which were so clearly Gewürztraminer and Riesling. Why didn’t I just say Chardonnay on the last wine on Paper 1 last year. It certainly tasted like Chardonnay but I talked myself out of it since I thought I had found a set of Chardonnays earlier in the exam. I hadn’t and ended up getting three wines wrong all because I over thought the exam. This year my plan is to not over think, don’t second guess, relax and show the examiners that I do, actually know this stuff! Wish me luck!